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Showing 1 to 6 of 6 for “"calcium-fortified"”.
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Calcium Lactate Fortification of Reduced Fat Yogurt and Fortification of "Simulated Yogurt Gel" with Partially Hydrolyzed Whey Protein
<p>There has been great demand of calcium fortified dairy products as they can serve as ideal vehicle for carrying extra calcium to fulfill the nutritional needs but there is need to generate information on the effect of fortification of calcium on the physical properties of these products. In the …
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Assessing calcium absorption from fortified soymilk and fermented fortified soymilk in osteopenic post menopausal women
… objectives of this thesis were to assess the calcium absorption of calcium fortified soymilk (CFSM) compared to cows’ milk in post menopausal women, and to investigate ways of optimising the calcium bioavailability from commercially available CFSM. The project consisted of two parts: in vitro …
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Nutritional adequacy comparison of Paleo and healthy U.S. dietary patterns followed by athletic adults
… vegetable and fruit intake, daily inclusion of calcium fortified nut-milks, and leaner protein sources</p>
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Strategies for fortifying dairy protein-based formulated nutritional products with calcium
The technological challenges associated with calcium (Ca) fortification of dairy-based nutritional products, such as poor heat stability, high viscosity, physical instability and impaired heat transfer, limit the addition of high levels of Ca. This thesis describes novel research into the …
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Impact of lifestyle intervention for free-living adults on bone-related knowledge and behavioral indicators
… can lead to a reduction in health care costs. Calcium is a key player in bone health. With an increase in calcium-fortified foods an objective was to develop a food frequency questionnaire that assesses both natural and fortified sources of calcium. A validation study in which the …
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Physical properties of functional fermented milk produced with exopolysaccharide-producing strains of Streptococcus thermophilus
… creation of fermented milk supplemented with calcium and/or sucrose, or calcium and whey proteins. Calcium addition to milk base resulted in increased acidity and greater syneresis (~20-30 g/100 g in fermented milk with capsular-ropy EPS and ~30-50 g/100 g in fermented milk with capsular EPS) …